This Chicken Avocado Corn Salad with Cilantro Lime Dressing Recipe is the ultimate fresh and vibrant meal that feels like a sunshine-filled day on a plate. Packed with juicy, spiced chicken, creamy avocado, sweet corn, and crisp veggies, all tossed in a zesty, herbaceous cilantro lime dressing, this salad is a delightful celebration of textures and bold flavors. Whether you’re looking for a light lunch, a colorful dinner, or a crowd-pleasing side, this recipe will quickly become your go-to for effortless freshness and satisfying nourishment.
Ingredients You’ll Need
The beauty of this Chicken Avocado Corn Salad with Cilantro Lime Dressing Recipe is how simple yet thoughtfully chosen the ingredients are. Each plays a crucial role in balancing flavor, crunch, creaminess, or brightness, making every bite sing with freshness.
- 1/2 lb. chicken breast (boneless, skinless, and thinly sliced): Tender and lean, great for absorbing the spice mix and adding protein.
- 1 Tablespoon extra virgin olive oil: For cooking the chicken and producing a lovely sear.
- 1/8 teaspoon salt: Enhances all the flavors without overpowering.
- 1/8 teaspoon black pepper: Adds mild heat and depth to the chicken seasoning.
- 1/4 teaspoon smoked paprika: Brings smoky warmth and subtle earthiness.
- 1/8 teaspoon onion powder: A gentle background flavor that complements the fresh veggies.
- 1/4 teaspoon garlic powder: Essential for a rich, savory base on the chicken.
- 1/8 teaspoon ground cumin: Adds a slight nuttiness and warmth that pairs wonderfully with lime.
- 1/8 teaspoon chili powder: Gives a touch of spice without overwhelming the palate.
- 1/8 teaspoon oregano: Brings a subtle herbal note that brightens the chicken.
- 1/2 lime (juiced): Fresh lime juice for marinating and layering flavor.
- 3 Tablespoons lime juice: The star of the cilantro lime dressing providing zesty acidity.
- 2 Tablespoons extra virgin olive oil: Creates a luscious, smooth dressing texture.
- 1 Tablespoon cilantro (chopped): The fresh herb that lifts the dressing and salad with vibrant brightness.
- 1/4 teaspoon salt: Balances the dressing perfectly.
- 1/8 teaspoon pepper: Adds just the right hint of spice to the dressing.
- 1/4 teaspoon crushed red pepper flakes: Introduces a mild, pleasant heat sensation.
- 1 English cucumber (halved and sliced): Cool and crisp, provides refreshing crunch.
- 1 cup cherry tomatoes (halved): Juicy bursts of sweetness and acidity.
- 1/4 medium red onion (thinly sliced): Sharp, tangy bite that balances creamy avocado.
- 1 ear of corn (cooked): Sweet, tender, and adds beautiful texture.
- 1 avocado (diced): Creamy, buttery goodness that elevates the salad to a new level of indulgence.
How to Make Chicken Avocado Corn Salad with Cilantro Lime Dressing Recipe
Step 1: Prepare and Season the Chicken
Start by gathering your chicken breast and slicing it thinly. In a medium bowl, combine salt, black pepper, smoked paprika, onion powder, garlic powder, cumin, chili powder, and oregano to create a fragrant spice mix. Toss the chicken slices in this aromatic blend along with the juice of half a lime. This not only infuses the meat with vibrant flavors but also tenderizes it gently. Let this sit while you prepare the rest.
Step 2: Cook the Chicken
Heat a tablespoon of extra virgin olive oil in a skillet over medium-high heat. Add the seasoned chicken slices, cooking until golden brown and just cooked through, about 3-4 minutes per side. The smoky spices will create a delightful crust, sealing in juiciness. Once done, remove from heat and let the chicken rest; this helps retain its succulence when tossed with the other fresh salad ingredients.
Step 3: Make the Cilantro Lime Dressing
In a small bowl, whisk together lime juice, extra virgin olive oil, chopped cilantro, salt, black pepper, and crushed red pepper flakes. This dressing is the magic that brings the dish together — zesty, fresh, slightly spicy, and herbaceous. The balance of acid and oil ensures every bite is flavorful but still light and bright.
Step 4: Prepare the Vegetables and Corn
While the chicken cooks, slice the English cucumber, halve the cherry tomatoes, thinly slice the red onion, and dice the avocado. For the corn, either use freshly cooked kernels or quickly roast or boil the ear of corn, then slice off the kernels. These colorful components create a voluptuous, crunchy, and juicy base for your salad.
Step 5: Toss and Serve
In a large mixing bowl, combine the chicken with cucumber, tomatoes, red onion, corn, and avocado. Drizzle the cilantro lime dressing over the mixture and gently toss to coat everything evenly without mashing the avocado. This impeccable blend of creamy, crunchy, tangy, and savory will have your taste buds dancing. Serve immediately for the freshest experience.
How to Serve Chicken Avocado Corn Salad with Cilantro Lime Dressing Recipe
Garnishes
To add an extra special touch, sprinkle some chopped fresh cilantro on top for an herbal punch. A few lime wedges on the side are perfect for additional zest. For those who appreciate a bit more heat, thin slices of fresh jalapeño or a light dusting of chili powder can be delightful. Crumbled queso fresco or feta cheese also works beautifully if you want a salty, creamy contrast.
Side Dishes
This salad works wonderfully as a main or side dish. Pair it with warm tortilla chips for a casual, crunchy contrast, or serve alongside grilled Mexican street corn for an indulgent summer feast. Fresh crusty bread or a light quinoa pilaf would complement it well too, providing heartiness without overshadowing the salad’s bright flavors.
Creative Ways to Present
For a festive twist, serve this salad in hollowed-out avocado halves or colorful bell pepper boats. Layer it over a bed of mixed greens or baby spinach for a more substantial salad experience. Alternatively, use it as a topping for tacos or grilled flatbreads to transform it into a versatile dish everyone will adore.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate and toss right before serving to preserve the creamy avocado and crisp veggies nutrients and texture. If already tossed, the avocado may brown slightly but stirring in fresh lime juice can help revive the brightness.
Freezing
This Chicken Avocado Corn Salad with Cilantro Lime Dressing Recipe isn’t ideal for freezing because of the fresh vegetables and avocado that don’t freeze well. For best results, freeze only the cooked spiced chicken separately if you want to save components for future meals.
Reheating
When reheating, warm the chicken gently in a skillet or microwave, and then mix it with freshly diced avocado and vegetables tossed in newly prepared dressing. This retains the salad’s fresh, vibrant character while making the most of leftovers.
FAQs
Can I use grilled chicken instead of pan-cooked chicken?
Absolutely! Grilled chicken would add a smoky char that complements the salad beautifully and deepens the flavor profile. Just be sure to slice it thinly like the recipe suggests.
What can I substitute if I don’t have fresh cilantro?
If fresh cilantro is unavailable, fresh parsley is a good milder alternative. You can also omit it, but the dressing might lose some of its signature brightness and herbal zing.
Is this salad suitable for meal prep?
Yes! Just keep the dressing separate until ready to eat and add the avocado fresh to avoid browning. This way, you’ll have a fresh and vibrant salad waiting for you during the week.
Can I use canned corn instead of fresh corn?
Canned corn is a convenient substitute and works perfectly in a pinch—just be sure to drain it well. The fresh corn kernels add a bit more sweetness and crunch but either option tastes great.
What if I want to make this salad vegan?
Simply omit the chicken or replace it with grilled tofu or tempeh for a satisfying plant-based protein. The cilantro lime dressing and all the fresh veggies shine wonderfully in vegan versions of this salad!
Final Thoughts
I can’t recommend the Chicken Avocado Corn Salad with Cilantro Lime Dressing Recipe enough if you’re craving something colorful, full of life, and incredibly tasty. It’s one of those dishes that feels effortless but impresses every single time you make it. Whether for a quick weekday meal or a weekend gathering, it brings brightness, health, and happiness to your table. Go ahead and give this crowd-pleaser a try—you might just find your new favorite salad!
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Chicken Avocado Corn Salad with Cilantro Lime Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This vibrant Chicken Avocado Corn Salad with Cilantro Lime Dressing is a fresh, flavorful, and healthy meal perfect for a quick lunch or light dinner. Tender thinly sliced chicken breast is seasoned with a blend of spices and cooked to perfection, then combined with crisp cucumbers, sweet cherry tomatoes, crunchy red onion, fresh corn, and creamy diced avocado. The zesty cilantro lime dressing ties all the ingredients together with a refreshing citrusy kick.
Ingredients
For the Chicken:
- 1/2 lb. chicken breast (boneless, skinless, and thinly sliced)
- 1 Tablespoon extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 1/8 teaspoon oregano
- 1/2 lime (juiced)
For the Dressing:
- 3 Tablespoon lime juice
- 2 Tablespoon extra virgin olive oil
- 1 Tablespoon cilantro (chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
For the Salad:
- 1 english cucumber (halved and sliced)
- 1 cup cherry tomatoes (halved)
- 1/4 medium red onion (thinly sliced)
- 1 ear of corn (cooked and kernels removed)
- 1 avocado (diced)
Instructions
- Prepare and Cook the Chicken: In a bowl, combine the thinly sliced chicken breasts with olive oil, salt, black pepper, smoked paprika, onion powder, garlic powder, ground cumin, chili powder, oregano, and juice from half a lime. Mix well to coat the chicken evenly. Heat a skillet over medium heat and cook the chicken slices for about 5-7 minutes, turning occasionally, until fully cooked and lightly browned. Remove from heat and set aside to cool slightly.
- Make the Cilantro Lime Dressing: In a small bowl, whisk together the lime juice, extra virgin olive oil, chopped cilantro, salt, black pepper, and crushed red pepper flakes until well combined and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the halved sliced English cucumber, cherry tomatoes, thinly sliced red onion, cooked corn kernels, and diced avocado. Add the cooked chicken to the bowl. Pour the cilantro lime dressing over the salad ingredients and gently toss everything together until well coated with the dressing.
- Serve: Divide the salad into four bowls or plates and serve immediately. Optionally, garnish with additional cilantro or lime wedges for extra flavor.
Notes
- For the best flavor, use fresh lime juice instead of bottled juice.
- Cook the corn by boiling or grilling before removing kernels for the salad.
- You can substitute chicken breast with chicken thighs if preferred.
- This salad is best served fresh. If storing leftovers, keep the dressing separate and add avocado just before serving to prevent browning.
- Adjust the crushed red pepper flakes to your spice preference.
